Kumikake (ladle-pouring technique for the yeast starter)

Kumikake (汲掛け) is one of the important techniques in sake brewing. It is carried out mainly after the shubo (yeast starter) has been prepared, at the stage when the steamed rice has begun to swell. In this method, to avoid crushing the steamed rice, the brewer does not perform arakai (rough stirring with a paddle) and instead digs a hole in the center of the shubo. A frame for kumikake, usually an aluminum (alumite) cylinder or a square wooden tube, is then set in place. The frame is designed so that the steamed rice is pushed to the outside and only liquid flows into the inside. During kumikake, the liquid that collects inside the frame is scooped up from time to time with a ladle and sprinkled over the steamed rice on the outside. This keeps the temperature of the shubo even and helps the steamed rice dissolve gradually. As a result, fermentation of the shubo is encouraged to proceed smoothly, which contributes to better sake quality. Kumikake is an especially important technique in making sake where flavor is a priority, such as Junmai and Ginjo sake.